moroccan fruit tagine

When I run out of new ideas (and haven’t been shopping for ages) I turn back to my trusty friend Claudia Roden for dinner inspiration.

For example, yesterday I only had 2 onions, some chicken, a bunch of parsley and a bowl of fruit in my kitchen. Oh and some tomatoes and fennel – but I didn’t use those …

And a cupboard overflowing with spices …

What to cook?

I just leafed through ‘A New Book of Middle Eastern Food’ until I found a suitable recipe.

A few tweaks, and this is what I made.

Moroccan Fruit Tagine

3 chicken breasts (Claudia suggests a large roasting chicken, jointed, but I just had 3 chicken breasts …)
2 onions, finely chopped
3 tablespoons of parsley, chopped
2-3 tablespoons butter
1/4 teaspoon ground ginger
Salt and pepper
500 grams peeled, cored and sliced fruit.  You can use apples, pears, quinces, fresh dates, raisins or prunes. I chose pears.

Put the chicken, onion and parsley in a saucepan and cover with water. Add the butter and ginger and season with salt and pepper. Bring to the boil then simmer for an hour. The sauce should be reduced and the onions disintegrated.

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Here we are after nearly an hour with the chicken cooking and the sauce reducing. Nearly ready for the fruit.

Then add the sliced fruit and simmer until just tender.  Only about 5 minutes for the pears.

Serve with rice or cous cous or flatbread to dip in to the sauce.

Sounds good. Looks interesting.  Tastes great.

We ate it with rice.  

Oh, I love Claudia. I really do!

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